Rice And More

Directions

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   In a
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   3
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   quart pan,
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   combine
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   rice, water and bouillon granules; bring
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   to
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   a
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   boil.
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   Reduce
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    heat
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    and simmer for 13 minutes. Saute
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    mushrooms
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    and celery in butter for 5 minutes. Add artichoke
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    hearts, green
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    onions, pimento, lemon peel and juice, thyme,
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    salt
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    and
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    pepper to cooked vegetables and stir all into cooked
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    rice.
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    Turn
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    into 12 x 7 1/2 x 2-inch pan and bake at 325° for 1 hour.
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    Or freeze unbaked and reheat without thawing, covered,
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    for
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    1
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    1/2 hours at 400°.
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    Will keep for 3 months frozen.